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Kiam Chye Aar

PostPosted: Mon Jun 21, 2010 11:14 pm
by kctsang
Kiam Chye Aar

Duck soup with preserved mustard
Popular among the Hokkiens and Teochews in Singapore, Malacca and Penang. This soup is home cooked food at its best, easy to prepare and rarely available in restaurants.

Kiam Chye(Preserved Mustard) - sliced and soaked
kao ki(wolf berries or kee chi in Cantonese)
preserved lemon
preserved plum
preserved shallots

palm sugar

Put all ingredients in a big pot, bring to boil and cook over low heat for at least 3 hours. Add msg, palm sugar and tomatoes.
Turn off fireand let stand for at least 24 hours. Remove bones from duck, extra fat, lemon, plum and shallots. Reheat before serving.

Re: Kiam Chye Aar

PostPosted: Thu Nov 25, 2010 10:21 pm
by AngieNg
Hi KC,

A variation.. Kiam Chye Ribs.

instead of aar, use pork prime ribs,
omit msg,
add a whole bulb of garlic.
pepper corn


PS: didnt realise this section existed. Great idea! Thanks.

Re: Kiam Chye Aar

PostPosted: Sat Mar 03, 2012 10:00 pm
by alan owyong
Irrespective of duck or pork ribs, it is important to get the right Kiam Chye.
How to make sure that they are not just the salty type but has a nice sour taste as well.
Definitely no MSG.

Re: Kiam Chye Aar

PostPosted: Mon Mar 05, 2012 6:03 pm
by green baron
Next BIG gathering we have Kiam Chye Aar ok :thumbsup:

Re: Kiam Chye Aar

PostPosted: Tue Mar 06, 2012 2:33 pm
by angieng
KIAM CHYE AAR/Pork Ribs/Pork Trotters...

With Pork trotters also very good!
Kiam Chye.. sliced and soaked AND squeezed dry!

For nice sour taste.. can add slices of Assam Gelugor (Garcinia atroviridis)